Local Spring Salad Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large chilled bowl. Refrigerate until ready to dress (keeps them crisp).

Slice cucumber

Peel (optional) and thinly slice the English cucumber lengthwise into quarters, then crosswise into 1/8–1/4 inch slices. Transfer to a small bowl and pat dry with paper towel to remove excess moisture.

Prep mint and radish

Strip mint leaves from stems and roughly chiffonade (stack, roll, and thinly slice) to yield about 2 tablespoons packed. Thinly slice 3 radishes into rounds and set aside.

Toast almonds

In a small dry skillet over medium heat, toast 1 oz sliced almonds, tossing frequently, until fragrant and lightly golden (2–4 minutes). Remove from heat and cool.

Assemble salad

Just before serving, add the sliced cucumber, radish rounds, and mint chiffonade to the bowl with the chilled greens. Sprinkle crumbled goat cheese (1 oz) and toasted almonds on top. Toss gently after dressing (see vinaigrette).

Cook rhubarb and shallot

In a small saucepan over medium heat, combine 3 oz chopped fresh rhubarb, 1 finely chopped shallot, 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Cook, stirring occasionally, until the rhubarb breaks down and the shallot softens, about 6–8 minutes. Remove from heat and let cool for 5 minutes.

Blend dressing

Transfer the cooked rhubarb mixture to a blender or use an immersion blender in a bowl. Add 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper (reserve remaining 1/2 tsp pepper to taste). Begin blending and slowly stream in 4 tablespoons extra-virgin olive oil until emulsified. If the vinaigrette is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a pourable consistency. Taste and adjust salt, pepper, or honey for sweetness.

Strain (optional)

For a smoother vinaigrette, pour the blended dressing through a fine-mesh sieve into a small bowl, pressing solids with the back of a spoon. Discard solids or reserve a teaspoon for garnish.

Chill briefly

Let the vinaigrette cool to room temperature, then refrigerate for 10–15 minutes if not using immediately. Shake or whisk before using to recombine.

Dress salad

Just before serving, drizzle about 2–3 tablespoons of rhubarb vinaigrette over the assembled greens (start with 2 tbsp and add more to taste). Toss gently to coat evenly. Serve remaining dressing on the side.